• 1/2 cup apricot preserves

• 1/4 cup ketchup

• 1/4 cup light corn syrup

• 2 Tbsp. lemon juice

• 1/4 tsp. ground ginger

• 2 cups crushed Ritz crackers (about 50 crackers)

• 1 cup sweetened shredded coconut

• 2 large eggs

• 2 Tbsp. evaporated milk

• 1/2 tsp. salt

• 3 lb. perch fillets

• 1 cup canola oil, divided


For sweet-sour sauce, combine the preserves, ketchup, corn syrup, lemon juice and ginger in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Remove from the heat and keep warm.

In a shallow dish, combine the cracker crumbs and coconut. In another shallow dish, whisk the eggs, milk and salt. Dip each fillet in egg mixture, then coat with crumb mixture.

In a large skillet, cook fish in 3 tablespoons oil in batches over medium-high heat for 1-2 minutes on each side or until fish just begins to flake with a fork, adding oil as needed.

Serve with sweet-sour sauce.